Durum wheat is used to a larger extent in bread production in the Near East, Middle East, and Italy than in other parts of the world. In some Middle Eastern countries, 70 to 90% of durum wheat is used for bread . Several types of bread are made from durum wheat. Two-layered bread, khobz, is the most popular bread in Syria, Lebanon, and Jordan. In Egypt, two-layered bread is called baladi and shami. Single-layer bread also is popular, including tannur and saaj (Syria and Lebanon), Mountain bread and markouk (Lebanon), and mehrahrah. In Turkey, flat bread, tandir ekmegi, is made from durum wheat. Thirty percent and 18% of durum wheat in the Near East is used to make two-layered and single-layer breads, respectively. 

Several kinds of bread are made in Italy from durum wheat, depending on the shape of the bread and the region of the country. The common breads include fresedde in the province of Bari, frasella in the province of Foggia, and frasedda, frisedda, and frisa in the province of Salerno. A round, flat bread, cafone, is produced in Bari. A wheel-shaped durum wheat bread, rote, is produced in the Bari and Foggia provinces. Sckanate is a large durum bread typically made in Minervino, Altamura, Bitonto, and Gargano.

Although some countries use durum wheat to produce different kinds of bread, the proper bread making quality has restricted its wider use. Based on the characteristics of certain proteins in the kernel, the differences between bread wheat and durum wheat can be attributed largely to their gluten protein properties, with durum wheat normally having weaker gluten than bread wheat. However, the development of strong gluten durum cultivars has improved the cooking quality of pasta products and improved the bread baking quality.

Pocket Bread



Flat Bread